I could easily say no to a plate of steak or a glass of milkshake, but saying no to noodle dishes (or pasta) is made me feel like I engaged in a criminal act. In fact If I have to eat the same thing for one week in a row I daresay, I will for sure choose noodles. I don’t care wether it’s a noodle dishes from fancy restaurant, street stall or a packet of instant noodles I would happily devour it.
Not just eating noodles that bring happiness, creating noodles recipe is also making me feel exciting. So when I know that Bakmi Mewah dan Indonesian Foodblogger held a challenge “Membuat Kreasi Bakmi Mewah” I start to make a list of what kind of noodle dishes I want to create.
Before creating a new menu of course I have to know the taste of Bakmi Mewah. From the packaging for sure Bakmi Mewah looks like a fancy instant noodle, just like its name. I think the choices of black colour as a base colour which is then combined with the gold-colored letter is a good choice. But how about the noodle itself, does it taste fancy like its name?
At a glance, the noodles of Bakmi Mewah looks like other noodles, but when it’s cooked you can really see that Bakmi Mewah’s noodles a little bit thinner and curlier. The texture of the noodles also chewier and not break easily. The addition of real chicken meat and mushroom also became a plus point for this noodle.
At first I wanted to make Bakmi Mewah with vongole and seafood consommé, but unfortunately, I can’t find vongole. At the end, I decided to make this Bakmi Ala Korea with Cheese and Spicy Meatballs.
Korean Style Bakmi Mewah with Cheese and Spicy Meatballs
I love the texture of Bakmi Mewah so I decided not to change the form of the noodles, I just add some seasoning and topping to elevate the fanciness of this noodles. I choose gochujang paste because the taste of Bakmi Mewah it’s quite mild and I believe by adding Korean chilli paste & shiitake mushroom can give the noodles depth of flavour, besides that the all those ingredients is a good match for noodles and sesame oil.
- 2 packs Bakmi Mewah
- 5o grams shiitake mushrooms
- 1/2 medium size onion, finely chopped
- 1/2 teaspoon finely minced ginger
- 2 tablespoon gochujang
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon honey
- Salt and ground black pepper to taste
- 1/4 cup corn kernel, optional
- 1 small stalk green onion, finely chopped
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated cheddar cheese
- 2-3 tablespoon canola or vegetable oil
- 25o grams ground beef
- 1/4 cup (32 grams) Japanese panko breadcrumbs
- 1 stalk green onion, thinly sliced
- 50 grams finely grated carrot
- 1 tablespoon gochujang
- 1 tablespoon finely minced ginger
- 1 garlic cloves, finely minced
- 1/2 teaspoon freshly ground white pepper
- 100 gram cheddar or mozzarella cheese
- Salt to taste
- Canola or vegetable oil for frying
- Meatballs: Combine all meatball ingredients (except cheese and oil) in a bowl, gently mix just until even. Shape the mixture into 10-12 small meatballs, set aside. Cut the cheese for meatballs into even size. Take 1 meatball, flatten, and put the cheese in the middle of the mixture.
- Heat oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove the meatballs from skillet, set aside.
- Saute the sliced shiitake mushroom using the same skillet, add 1 tablespoon oil if needed. Scatter the mushroom in skillet, make sure it not overlapping. Toast the mushrooms in the skillet for a couple minutes until it gets nice brown colour. Remove the mushroom from skillet.
- While waiting for the mushroom to cook, open the packaging of bakmi mewah. Pour the seasoning (soy sauce, oil, and chilli sauce) in a small sauce bowl. Add in gochujang, sesame oil, honey, and 2 tbsp water. Stir well the mixture, set aside.
- In the same skillet, add a little bit more oil. Once the oil hot add onion, and ginger. Saute until the onion translucent. Add the gochujang mixture to the skillet, cook for about 1 minute, until the sauce bubbly. Add meatballs, and corn kernels, close the skillet with the lid, cook the meatballs over a low heat.
- Meanwhile bring a pot of water to boil. Cook bakmi mewah until al-dente (about 1 minute), drain the noodles. Add the noodles, and grated cheddar cheese to the skillet, toss to combine. Add a little bit more water to loosen the sauce slightly. Topped with grated mozzarella, close the lid, and cook for few minutes until cheese melted.
- Serve with seaweed powder, chopped scallion and toasted sesame seeds.